Ginger Shortbread Cookies With Lemon-Cream Cheese Frosting – a delicious recipe with butter, sugar, vanilla, flour, ginger, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275u00b0. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
2
Stir together flour, ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.
3
Place dough on a lightly floured surface, and roll dough to 1/4 inch thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 parchment paper-lined baking sheets (about 12 per sheet). Reroll scraps once.
4
Bake, in batches, at 275u00b0 for 40 minutes or until lightly browned on bottom. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5
Meanwhile, prepare Lemon-Cream Cheese Frosting. Spread about 1 Tbsp. on each cooled cookie, using a small spatula.
756
kcal
Calories
47
g
Fat
78
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter, softened, 1/2 cup sugar, 1/4 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, and more.
Yes, Ginger Shortbread Cookies With Lemon-Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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